瑞士雞髀 Swiss Chicken Leg **字幕 CC Eng. Sub**（瑞士汁系列二）

🟢材料：
雞腿 1公斤

♦️瑞士汁材料：
雞骨架 500 克
豬骨 500 克
甘筍 250 克
洋蔥 90 克
西芹 50 克
冰糖 300 克
老抽 300 毫升
生抽 100 毫升
黑胡椒 5 克
薑 5 塊
紹興酒 2 湯匙
香料：草果 3個、八角 3粒、桂皮 5克、月桂葉 4片.

🟢做法：
1️⃣ 熬一個瑞士汁湯底，把豬骨和雞骨加入薑、蔥和紹興酒汆水 3~5 分鐘，撈出瀝乾水備用。
2️⃣ 爆香薑片，加入豬骨和雞骨爆香，加入甘筍、洋蔥、西芹，灒入紹興酒，加入香料、黑胡椒，再加入熱水蓋過食材，小火煮 4 小時。
3️⃣ 煮好後將渣滓隔走，把冰糖、老抽和生抽加入湯中，冰糖溶化即成瑞士汁。
4️⃣ 雞腿放些鹽揉搓洗淨，用滾水燙一下雞皮，在雞腿內側略為切開，瀝乾水份，放入煮好的瑞士汁中，再次滾起蓋上鍋蓋，關火浸30分鐘(如雞腿沒有切開先以小火煮5分鐘然後關火浸25分鐘)，出鍋淋上少許芝麻油及瑞士汁。

⭐瑞士汁保存方法：
① 室溫下，蓋上鍋蓋，每天煮滾一次，煮完後不要開蓋。
② 把瑞士汁的渣滓隔走，倒入乾淨的食物盒放入冰箱中，可儲存4~5 天。
③ 放入急凍冷藏格中，可儲存5~6個月。

🟢Ingredients:
Chicken legs - 1 kilogram

♦️Swiss Sauce Ingredients:
Chicken carcass - 500g
Pork bones - 500g
Carrot - 250g
Onion - 90g
Celery - 50g
Rock sugar - 300g
Dark soy sauce - 300ml
Light soy sauce - 100ml
Black pepper - 5g
Ginger - 5 pieces
Shaoxing wine - 2 tablespoons
Spices: Amomum tsao-ko (3 pieces), star anise (3 pieces), cinnamon (5g), bay leaves (4 pieces)

🟢Cooking Directions:
1️⃣ Prepare the Swiss sauce broth. Blanch the pork and chicken bones with ginger, spring onions, and Shaoxing wine for 3~5 minutes. Remove and drain.
2️⃣ Saute ginger slices, then add the pork and chicken bones. Saute until fragrant. Add carrot, onion, celery, splash in Shaoxing wine, add spices, black pepper, and cover with hot water. Simmer over low heat for 4 hours.
3️⃣ After cooking, strain out the solids. Add rock sugar, dark soy sauce, and light soy sauce to the broth. Stir until the rock sugar is dissolved, creating Swiss sauce.
4️⃣ Rub the chicken legs with some salt, wash them thoroughly. Blanch the chicken legs in boiling water to scald the skin. Make a slight cut on the inner side of the chicken legs, then drain excess water. Place the chicken legs into the prepared Swiss sauce, bring to a boil again, cover with a lid, turn off the heat, and let them steep for 30 minutes (if the chicken legs are not slit, simmer for 5 minutes on low heat first, then turn off the heat and let them steep for 25 minutes). Remove from the pot and drizzle with a dash of sesame oil and Swiss sauce.

⭐Storage Tips for Swiss Sauce:
① Leave at room temperature, cover and bring to a boil once a day. Do not open the lid after boiling.
② Strain out any solids from the Swiss sauce, pour into a clean food container, and store in the refrigerator for 4~5 days.
③ Place it in the freezer, where it can be stored for 5~6 months.

♦️瑞士汁（Swiss Sauce）是一種香港調味料，雖然使用瑞士命名，卻是香港的地道醬油，與滷水的主要分別是不會太鹹，取而代之是較突出甜味，著名的香港食品瑞士雞翼便是使用瑞士汁烹調而成，還有多種香港菜式使用瑞士汁作為主要調味料。(資料來源：維基百科)
Swiss Sauce is a type of seasoning commonly used in Hong Kong cuisine. Despite its name, it is not actually Swiss but a traditional Hong Kong sauce. Unlike regular soy sauce used in braised dishes, Swiss Sauce tends to be less salty and instead has a prominent sweetness. One of the most famous dishes made with Swiss Sauce is the Hong Kong-style Swiss Chicken Wings. Additionally, Swiss Sauce is a key ingredient in various other Hong Kong dishes. (Source: Wikipedia)

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